Tomato-Zucchini Strata

Swiss cheese, plump tomatoes, tender zucchini and herbs flavor a rich brunch casserole. Bonus: You can make it a day ahead and bake it in the morning.

Ingredients

2 tablespoons butter

4 cups grape tomatoes or cherry tomatoes

2 cups sliced zucchini

8 cups dry French or Italian bread cubes*

3 cups shredded Swiss cheese

8 eggs

3 cups milk

1/4cup snipped fresh flat leaf Italian parsley

1/4cup snipped fresh basil

2 tablespoons snipped fresh chives

1 teaspoon garlic salt

1/2teaspoon ground black pepper

Directions

In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.

Place half of the bread cubes in a greased 3-quart baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture and cheese.

In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

Remove casserole from fridge. Preheat oven to 325 degrees . Bake for 50 to 65** minutes or until puffed, golden and set (160 degrees ). Let stand for 10 minutes before serving.

Tip

For six servings, use a greased 2-quart square baking dish. Prepare as directed above except cut all of the ingredient amounts in half. Bake as above. Let stand for 10 minutes before serving.

Tip

*Drying bead cubes: Cut the bread into 1-inch cubes, using a serrated knife. Preheat the oven to 300 degrees F. Arrange cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until lightly browned, stirring once or twice.

Tip

** If chilled overnight, baking time will be longer than if only chilled 2 hours.